Creamy Sausage-Stuffed Mushrooms

By • February 9, 2010 39 Comments

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Author Notes: This is a twist on my ex-boyfriend's mother's recipe which I couldn't help but think I could make so much better, and I did. This is something I make for Thanksgiving and even the children who don't like mushrooms love it. ADRIENE

Food52 Review: Adriene's stuffed mushrooms are the kind of coveted hors d'oeuvres that go all too fast at a party -- so it's a good thing this recipe makes enough for a big crowd. The splash of balsamic that cloaks the mushrooms prior to their first go-round in the oven infuses them with a touch of sweetness and acidity that acts as a wonderful counterpoint to the savory sausage-laced cream cheese stuffing. We chose an aged Asiago and, though it didn't melt as well as a fresh one would, we loved the earthy, piquant accent it added to these rich, addictive little 'shrooms. The Editors

Serves 15 to 20

  • 5 pints button mushrooms
  • 4 Italian sausage links
  • 8 ounces cream cheese, at room temperature
  • 2 yellow onions, minced
  • 5 garlic cloves, minced
  • 5 ounces asiago cheese, shredded
  • 7 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • salt and pepper
  1. Preheat your oven to 350° F. Wipe mushrooms clean with a damp cloth and pull out the stems and discard. Toss the cleaned de-stemmed mushrooms with 5 tablespoons of olive oil, balsamic vinegar, salt, and pepper. Spread out on a sheet pan and bake for 30 minutes. Set aside and cool.
  2. Slit the Italian sausage and remove casing. Crumble in a heated pan and sauté until golden brown. Break up into small pieces while it is cooking. Set aside and cool.
  3. Add the remaining 2 tablespoons of olive oil in a sauté pan and add the onions. Cook until dark and caramelized, about 15 to 20 minutes. Then add in the garlic and cook for a minute.
  4. Now add the cooked sausage, onions and garlic, cream cheese, salt and pepper, and 3 oounces of shredded Asiago cheese to a bowl and mix well with your hands. Break apart any large pieces of sausage.
  5. Heat your oven to 375° F. Line up your mushrooms in a greased baking dish with the core side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Asiago cheese.
  6. Bake your mushrooms for roughly 45 minutes or until the cheese on top is golden brown. (This dish can be made up to 3 days ahead of time and put in the cooler until you are ready to put it in the oven.)
  • This recipe is a Wildcard Contest Winner!

More Great Recipes: Pork|Appetizers|Hors d'oeuvres|Snacks|Olive Oil

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Comments (39) Questions (7)


4 months ago skenny89

These tasted AMAZING, i would advise that the first round of roasting my mushrooms shrunk them A LOT leaving my button mushrooms thumb sized, i would suggest those looking for something a little bigger to get large baby bellas for this recipe if available in your area, they were not for me. otherwise amazing, thanks.


8 months ago Nick

Fantastic recipe to begin with. I didn't need to bake it the 2nd time around for more than 30 minutes. I also used a food processor for the sausage, which helps with stuffing the mushrooms. I'd like to try a variety of cheeses at some point. We went through about 100 of these with 10 people in less than an hour.


9 months ago lich

Wow...such a hit with my family who are amazing cooks. I think cooking the shrooms first with the balsamic vinegar gives these that "what's in this?" effect. Oh, and the creammy sausage can be eaten alone with chips and/or crackers. This was awesome!


9 months ago zoumonkie

You're X boyfriend's mother's sound better; really really good.


12 months ago Rachael

I made these tonight and they were awesome! I used pecorino romano cheese instead of asiago and it was really good. I didn't mind the double cook method because it gave me time to get everything else ready. I served them as an appetizer along with prosciutto wrapped cantaloupe and it was prefect!


over 1 year ago ChefJune

June is a trusted source on General Cooking.

These sound delicious, but I probably would chop the mushroom stems and include them in the filling. They're too good to throw away.


9 months ago Nick

Yes, the stems are really the best part...hate to waste those. I'll use your idea!


almost 2 years ago juleeclip

One more chime in about the double cooking method. I'm sure they are wonderful with the extra step, but if you're in a rush, I don't think it's necessary - mine came out delicious stuffed with one trip through the oven for 35 - 40 minutes.


almost 2 years ago jdstowe

I have made a similar recipe for years, but used Jimmy Dean Sausage instead of the Italian Sausage, and I leave out the vinegar and olive oil. I mix everything and ball it up in amounts big enough to stuff the mushroom before cooking, then place them on a large cookie sheet and cook at 350 for about 30 to 35 minutes. No need to cook the mushrooms first and then re-cook. It is delicious and everyone loves them.


about 2 years ago bricolage

I made these and they were fantastic. They do have quite a long cooking time with all the baking so if you are having a party, I would make them over ready the night before and than all you have to do is throw them in.

I too ended up with a lot of leftover filling but I love the comment that says to throw the leftovers in a pasta -- thats what I will be doing tomorrow with some cherry tomatoes.


over 2 years ago Pearly Sowell

I am having an "Oma's 86 Bash" on mother's day and was expecting about 15 kin--which has escalated to 31 at last count. Oh boy; with 13 more days before the party, as appetizer I will triple the stuffed mushroom using a mixture of ground venison and pork replacing the Italian sausage. This will be the snack during the horse-pitching trials. I will also use the baking method, much easier for this white headed oldie[not golden oldie]I may also do the polenta squares. Main meal fresh bratwurst, sauerkraut simmered in white wine and bacon drippings, & sweet potato salad plus whatever anyone brings to eat, beside cold beer. Guten appetite.


over 2 years ago jifferb

These are diiiiivine! Everyone scrambles for them and wipes the plate clean. I usually have leftover filling which I will use in a tomato sauce or just on some crustini the next day. Killer recipe!


over 2 years ago darksideofthespoon

I loved these! I made a couple of changes, though. I sauteed the sausage in larger chunks and then gave it a go-a-round in my food processor so they were in nice, tiny pieces. Then I mixed the whole lot not by hand, but with my kitchen-aid using the paddle so it was uniform. I also added Balsamic to the mixture and used a reduced amount of oil and balsamic on the mushroom caps. I haven't assembled the caps yet but judging by all the mix I keep sneaking I know I'll have to restrain myself!!


over 2 years ago darksideofthespoon

I feel like I must add: we served these at the NYE party we were attending last night. They were gone so fast and everyone was VERY impressed.


almost 3 years ago Tbird

I either had too much sausage or too few mushrooms. Either way, it was delicious -although next time I think it could use some green... Parsely I think.

So what did I do with extra stuffing? Put it in two small ramekins and baked them up. Dinner tomorrow night with a salad. Perfect!


about 3 years ago SFS

These were truly a disappointment for the following reasons: First, the amount of olive oil and vinegar suggested for tossing the mushrooms was way too much. My mushrooms were so wet when I baked them, the juices ran all over the baking sheet creating a mess. Second, the finished product was so rich, eating one was all I could manage. If I ever made these again, I would substantially cut down on the cream cheese and Asiago cheese. I also would pulse the filling in a food processor. Breaking up the sausage by hand and mincing the onions wasn't really enough to make the filling smooth enough for the mushrooms -- which shrink substantially after being baked for such a long time.


over 3 years ago Sofia Barry

This is an easy, quick and delicious recipe. I 1/2'd the recipe and served them as an appetizer for my husband's 40th party - they were a hit with everyone - the asiago takes is to another level. Also, loved the fact that you can make them days in advance. Thank you for sharing such a great recipe.


over 3 years ago betty888

I made these again for a vegetarian crowd, so omitted the sausage this time. Still a delicious appetizer. This one is now in my permanent repertoire!


over 3 years ago betty888

Made these for a dinner party for 7 last night and received rave reviews. They were delicious and easy to prepare ahead of time. I made the stuffing the night before, baked the mushrooms in the afternoon and assembled and put them in the fridge, threw them in the oven before my guests arrived and served warm. I only used 4 pints of mushrooms and followed the advice of a previous poster - buy the largest you can find because they shrink a bit. I had a ton of filling left over but I bet it will be fantastic on pasta. The only modification I made -- used chicken sausage.


over 3 years ago lschrive

Umm. Why have I waited until today to make these?! Amazing. Only thing I will do is broil a little at the end since mine didn't brown up the way I wanted. Love these. Thank you!!!


over 3 years ago Laurenzim

These were incredibly simple and a HUGE hit with those that werent even mushroom lovers!!! Thank you!!!


over 3 years ago EdibleExeter

I made these for our New Years Eve party, and I had someone tell me that it was "the best thing I've ever tasted!" Thanks for the awesome recipe!